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Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp Recipe

Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Sweet and Spooky

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

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  • on October 31, 2011

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    My husband and I LOVED this idea!! I didn't follow the recipe very closely, but the concept of pumpkin, peanut butter and the 5-spice shrimp was awesome. I used chicken stock instead of the pasta water to thin the sauce, slightly increased the peanut butter, decreased the pumpkin, added some mirin, lime juice, and sriracha, and left out the curry b/c I couldn't find it. I also added shitake mushrooms, carrots and bean sprouts to get some more veggies in. We served over soba noodles, garnished with mint and cilantro, and it rocked.

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  • on October 28, 2011

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    Outstanding!! I used whole wheat spaghetti, subbed chicken for the seafood (just bc that's what I already had at home, and couldn't find curry paste so just used a big palmful of curry powder and it turned out amazingly well. Will definitely make again and use scallops and shrimp and hopefully curry paste. So satisfying and comforting and a fairly healthy dish!

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  • on October 03, 2011

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    tasty, interesting, spooky and very good. It's october, it's time for pumkins and I make my own pumkin puree. Realy good!!!

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  • on September 01, 2011

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    Excellent recipe! We loved it! And it makes lots of leftovers in a 2-person house! Note to earlier reviewers -- make sure you are using regular unsweetened canned pumpkin, not the pumpkin pie filling or pumpkin in syrup. The regular canned pumpkin just adds body and color to the sauce but very little flavor at all so it shouldn't add a confusing or overwhelming element to the dish.

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  • on September 12, 2010

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    Just add 3/4 the pumpkin, add a little brown sugar, and chicken stock to thin out if you don't like the texture... Was a hit,

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  • on January 14, 2010

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    Chinese Five Spice is available in spice section and Asian section of all most all grocery stores. Great for a lot of dishes, not just Asian.

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  • on November 05, 2009

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    This recipe looks 'delish', and I want to prepare it this weekend, however I can't find the 'five spice power' what are the 5 ingredients in this power. Any help? Thanks

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  • on November 03, 2009

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    I read the various reviews on this recipe and was surprised to see the variation on ratings. You have to like the pumpkin, peanut butter and curry flavors in order to appreciate this dish. This recipe is a perfect one to make your own by adding or delete ingredients. I used Chicken instead of the seafood and omitted the 5 spice powder. I used Asian rice glass noodles instead of spagetti. If you like the ingredients listed and have some experience in the kitchen with varying amounts of ingredients, this is a recipe to try!

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  • on November 03, 2009

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    I was really hesitant trying this recipe after reading some of the comments but I did and I was pleasantly surprised. Didn't use as much heat as called for and I thinned the sauce out with about 2 c. of chicken stock and a small amount of pasta water. As far as the seafood went, I lightly sprinkled the 5 spice powder on instead of coating heavily the one side. This was a very nice switch from the usual pasta and seafood dish. Would def make it again.

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  • on October 31, 2009

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    I made this tonight for my husband and me and we both loved it! I paired it with broccoli and a small piece of hot sausage. Fabulous!!!! Will definitely make this again. But you definitely need more than 2 laddles of water to you your sauce.

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